8# white quinoa total, home malted, toasted 6# to a caramel color in oven @ 300 stirring every 5 minutes for ~1.5-2 hours. 2# left as pale malt. i mashed this with 3.5 gal of water with a strike of 150F, added amalyse enzymes and left it for 1hour. raised temp with 1 gal of water with a strike temp of 180 and left it for another hour. sparged. ect
3#clover honey @ 60
4oz maltodextrin @ 60
.25# rice syrup solids
1 tsp irish moss at 15
2oz domestice cluster @ 60
1.5 oz domestic sterling @ 30
1.0 oz domestic sterling @ 15

i am lazy and dont usually record gravities. so i cant give any of that.

the beer its self, is very clean and smooth. and it drinks really easy. the quinoa is hard to describe. and ill try again tonight when i crack open another one. but this beer reminds me of something like in between sierra nevada and stone ipa

Couple of questions, since the times I've made quinoa I ran into these issues:
1. Isn't roasting anything above 180F going to destroy any of the enzymes for conversion?
2. The #2 grain you did mash, per lcasanova, did you grind it in any way?
3. How did you prevent it from being like oatmeal?
4. Did you have trouble rinsing the grain after the mash because of a stuck sparge?
5. Taste...how'd it do?

Personally I really like quinoa in beer, and yours looks perfect, would just love to know more.